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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Herdwick lamb shoulder, sweetbreads, loin and ragù with goat's curd and lemon

by
Sat Bains
Herdwick lamb with goats curd and lemon

PT2H

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Ingredients

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Metric

Imperial

Pressed lamb shoulder

Potato terrine

Mint oil

Loin

Sweetbreads

Ragù

Confit lemon purée

Broad bean purée

To plate

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Equipment

  • Water bath
  • Bar sealer
  • Large vacuum bags
  • Terrine mould
  • Mandoline
  • Blender
  • Fine sieve
  • Muslin cloth
  • Bamboo skewers (10)

Method

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1
72 hours before you want to serve the dish, mix together the thyme, rosemary, garlic and salt and rub the mixture all over the lamb. Leave to salt in the fridge for 24 hours
2
Preheat a water bath to 72°C
3
After 24 hours, wash off the salt then place in a vacuum bag. Seal and cook in the water bath for 24 hours. If you don't have sous vide equipment, place in a tin, cover with foil and slow roast for 5 hours at 120°C
4
Once cooked, strain the cooking liquid from the lamb through a fine sieve into a pan and reduce to a sauce-like consistency. Press the shoulder under a heavy chopping board in the fridge for a further 24 hours
5
You also need to make the potato terrine 24 hours in advance. Peel the potatoes and slice finely using a mandoline
6
Layer into a suitable terrine mould, brushing with the butter and seasoning with salt as you go, you will need 12 layers in total
7
Preheat the oven to 160°C/gas mark 3
8
Cover with foil, bake for 1 hour then remove from the oven and place a piece of parchment on top. Cover with a tray and add a little weight to press the terrine. Leave overnight
9
Turn the terrine out of the tin and slice into portions. At this point, remove the lamb from the fridge and cut into portions the same size as the potato terrine. Return the portions of lamb and terrine to the fridge until ready to serve
10
12–24 hours in advance of serving, make the mint oil. Blanch the leaves in salted boiling water then refresh in iced water
11
Squeeze excess water from the leaves and blitz well with the oil until smooth. At the restaurant, the mint oil is processed in a centrifuge for 30 minutes. To make at home, sit a sieve lined with double-layered muslin cloth over a bowl. Pour the oil into the cloth and leave the bright green oil to drip through overnight in the fridge
  • 200ml of sunflower oil
12
At least 5 hours before eating, make the ragù (though this can be made a couple of days in advance if preferred). Begin by caramelising the mince in a large pan. Once coloured nicely, add the shallots, garlic and thyme and cook until translucent
13
Add the chopped tomatoes and simmer for 30 minutes
14
Add the stock and cook on a low simmer for around 4 hours until reduced and glossy
15
To make the lemon purée, place the lemons in a pan of cold water and bring to the boil. Once boiling, refresh the lemons in ice water. Repeat the process 6 times (using fresh water each time)
16
Make a 1 sugar syrup by dissolving 500g sugar in 500ml water
  • 500g of sugar
17
Blend the lemons whole in a high-powered blender, adding the sugar syrup until you achieve your desired consistency and flavour (you might not need it all)
18
To make the broad bean purée, blanch in salted boiling water for a couple of minutes then plunge into ice cold water (reserve some of the cooking water)
19
Transfer half of the beans to a blender and blitz to a smooth purée, adding some of the cooking water to loosen if needed
20
Peel the rest of the broad beans and reserve for plating
21
Blitz the black garlic to a purée and season with soy sauce. Char the loin, preferably over a fire grill, until cooked medium rare, then glaze in the black garlic paste and leave to rest in a warm place for 5 minutes before carving. Push onto bamboo skewers and serve this element of the dish on a mixed herb cress salad
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22
Pan-fry the lamb sweetbreads in lots of foaming butter until golden. Season with salt
23
Plate the sweatbreads in a small bowl and top with the warmed ragù, broad beans and broad bean leaves on top
image
24
Preheat the oven to 180°C/gas mark 4
25
When ready to serve, pan-fry the lamb shoulder portions until they're a nice golden colour. Meanwhile, brown both sides of the terrine in a frying pan then warm through in the oven
26
Gently reheat the lamb sauce in a small pan
27
Scatter a few liliput capers on a plate and add some broad bean purée and lemon purée in the centre of the plate. Spoon the goat's curd over the purées, followed by slices of radish. Top with the potato terrine and pressed lamb shoulder. Dress with lamb sauce, split with mint oil and garnish with wild garlic flowers
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